Thai Yellow Cauliflower Chickpea Curry
Ingredients
The curry
-
2
Tbsp
water (or coconut oil)
-
⅓
cup
shallot (chopped)
-
4
cloves
garlic (minced)
-
2
Tbsp
fresh ginger (minced)
-
1
small
serrano pepper (finely chopped)
-
3-4
Tbsp
red or yellow curry paste
-
2
cups
light coconut milk (canned)
-
1
tsp
ground turmeric
-
1
Tbsp
maple syrup
-
2
Tbsp
coconut aminos (or tamari)
-
1
cup
cauliflower (chopped)
-
1 ¼
cup
cooked chickpeas (rinsed and drained)
Optional toppings
-
to taste
cauliflower rice, quinoa, or rice
-
to taste
greens
-
to taste
cilantro
-
to taste
red onion
-
to taste
lime wedges
-
to taste
sesame seeds
-
to taste
avocado
Instructions
- Heat a large pot over medium heat and add water or coconut oil, shallot, garlic, ginger, and serrano pepper, sautéing for 2-3 minutes.
- Add the curry paste and cook for an additional 2 minutes.
- Stir in the coconut milk, turmeric, maple syrup, and coconut aminos, bringing the mixture to a simmer.
- Once simmering, add the cauliflower and chickpeas, reducing the heat to maintain a gentle simmer.
- Cover and cook for 10-15 minutes, stirring occasionally until the cauliflower and chickpeas are tender.
- Taste and adjust the seasoning as needed, adding more sweetener or curry paste to your preference.
- Serve the curry as is or over rice, quinoa, or greens, garnishing with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
297
Total fat
13.1g
Total carbohydrates
36.1g
Total protein
9.7g
Sodium
801mg
Cholesterol
0mg
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